Summer potato puree

Most potato varieties have their speciality, like new Danish potatoes being wonderful freshly boiled, with peel, and a spoonful of butter, and big baking potatoes being great for, well, baking. But with a puree like this, you can use almost any variety of potato you might have at hand, and get a delicious, creamy and fresh side, that will make a great addition to any dinner table.

SIDE / 30 MIN / 2 SERVINGS / EASY 

A bowl of potato puree with parsley and lemon


INGREDIENTS

  • 4 medium size potatoes

  • 4/ 6 tbsp EVO oil

  • salt

  • fresh organic lemon zest

  • pepper, to taste

  • fresh parsley, to taste

HOW TO MAKE IT

  1. Fill a big pot with water, add potatoes and bring to a boil. Cook them until soft (when a fork easily goes through and slides off).

  2. Peel and mash them.

  3. Place mashed potatoes in a bowl, add EVO oil and beat with a fork until well combined. Season with salt and zest of lemon.

  4. Add parsley and pepper to taste.

  5. Serve at room temperature.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim

Recipe by Mad & Delicacy.